Dosas are a thin, savory crepe-like Indian pancake traditionally eaten for breakfast, but I like them anytime. These may not be very authentic, but they are a tasty alternative that appeals to the typical American pancake.
Ingredients:
- 1 cup brown rice flour
- ½ cup whole wheat flour
- 1 ½ cups water
- 1 red onion, finely chopped
- 1 clove garlic, minced
- ¼ cup fresh cilantro, chopped
- ¼ teaspoon white sugar
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 teaspoons whole mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 pinch cayenne pepper
- 3 tablespoons rice vinegar
- 1 tablespoon vegetable oil
Directions:
Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.
Prep time: 15 mins / Cooking time: 20 mins / Total time: 1 hr 5 mins
Serving: 8 / Yield: 8 pancakes
Calories: 118.8